Oh my goodness, let me tell you about this *butter pecan pound cake*! It’s the kind of cake that just wraps you in warmth with its rich, moist texture and that delightful nutty flavor. Seriously, every bite is like a hug from the inside! I remember the first time I baked it for my family during the holidays. The aroma filled the house, and when we finally sat down to enjoy it, there were smiles all around. It’s become a staple at our gatherings—everyone just loves how it pairs perfectly with a scoop of ice cream or a dollop of whipped cream. Trust me, once you make it, you’ll be adding it to every special occasion on your calendar!
Ingredients List
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans, toasted
How to Prepare butter pecan pound cake
- First things first, preheat your oven to 350°F (175°C). That way, it’s nice and ready when your batter is all mixed up and raring to go!
- Next, grab a 10-inch bundt pan and grease it well. I like to use a bit of butter or cooking spray, then dust it with flour. This helps the cake pop right out when it’s done!
- Now, let’s get mixing! In a large bowl, cream together the softened butter and granulated sugar. Beat them until the mixture is light and fluffy—this usually takes about 3-4 minutes. You want to incorporate as much air as possible for that dreamy texture!
- Once that’s done, add in the eggs one at a time, beating well after each addition. This helps everything come together beautifully.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step is key—trust me. It helps distribute the baking powder evenly throughout the flour.
- Now, it’s time to combine! Gradually add the dry mixture to the butter mix, alternating with the buttermilk. Start and finish with the flour mixture—it helps keep everything light and fluffy!
- Don’t forget to stir in the vanilla extract and those lovely toasted pecans. Oh, the aroma will be heavenly!
- Pour the batter into your prepared bundt pan, making sure to spread it evenly. Give it a gentle tap on the counter to release any air bubbles.
- Now, pop it in the oven and bake for 60-70 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. If you can smell that delicious cake scent wafting through your house, you’re on the right track!
- Once it’s done, let the cake cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. Patience is key here; trust me, the wait is worth it!
Why You’ll Love This Recipe
- Quick to prepare, so you won’t be in the kitchen all day!
- Rich and moist cake that’s bursting with nutty flavor.
- Perfect for family gatherings or special occasions—everyone loves it!
- Simple ingredients that you probably already have on hand.
- Pairs beautifully with whipped cream or ice cream for that extra indulgence.
- Easy to make ahead of time, allowing the flavors to deepen.
Tips for Success
To make your butter pecan pound cake truly shine, don’t skimp on the quality of your ingredients! Use fresh, unsalted butter—it makes a world of difference in flavor and texture. And if you can, opt for high-quality vanilla extract; it really elevates the cake. Also, make sure your eggs are at room temperature before adding them; this helps the batter emulsify better for a smoother texture.
When it comes to mixing, be gentle once you add the flour. Overmixing can lead to a dense cake, and we want it light and fluffy! Oh, and remember to toast your pecans before folding them in. This enhances their flavor and adds that delightful crunch. Lastly, keep an eye on the baking time; every oven is a bit different. A little patience goes a long way in achieving that perfect golden brown crust!
Variations
If you’re feeling adventurous, there are so many fun ways to switch up this butter pecan pound cake! For a different nutty flavor, try swapping in walnuts or hazelnuts—both add a lovely twist. If you want to spice things up, a teaspoon of cinnamon or nutmeg can give your cake an inviting warmth. You could even add a splash of maple syrup for a touch of sweetness that pairs beautifully with those toasted nuts. And if you’re a chocolate lover, try folding in some mini chocolate chips for a decadent surprise. The possibilities are endless!
Storage & Reheating Instructions
To keep your butter pecan pound cake fresh, store any leftovers in an airtight container at room temperature. It should stay delicious for up to 3 days. If you want to keep it longer, you can wrap individual slices in plastic wrap and pop them in the freezer for up to 2 months. When you’re ready to enjoy a slice, just let it thaw in the fridge overnight. No need to reheat it unless you want that warm, cozy feeling—just pop it in the microwave for about 10-15 seconds for a little warmth. Enjoy every last crumb!
Nutritional Information
Here’s the estimated nutritional information for a slice of my buttery, nutty pecan pound cake. Keep in mind that these values can vary slightly depending on the specific ingredients you use and portion sizes. But this should give you a good idea of what to expect!
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 200mg
- Carbohydrates: 42g
- Fiber: 1g
- Sugar: 22g
- Protein: 4g
Enjoy this rich treat with the knowledge that it’s an indulgence worth every bite! Just remember to savor it in moderation, and you’ll be all set for a delightful dessert experience!
FAQ Section
Can I use salted butter instead of unsalted?
You can, but I recommend sticking to unsalted butter for this butter pecan pound cake. It gives you better control over the saltiness of the cake, and you can always add a pinch of salt if needed!
How do I know when the cake is done baking?
Great question! The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. You’ll also notice a lovely golden brown color on the top. If it’s still wet, give it a few more minutes, but keep an eye on it!
Can I make this cake ahead of time?
Absolutely! In fact, making it a day in advance can enhance the flavors. Just store it in an airtight container at room temperature. It’ll be just as delicious when you’re ready to serve!
What can I do if my cake sinks in the middle?
Oh no! A sunken cake can happen if it’s underbaked or if the batter was overmixed. Make sure to follow the baking time closely and mix gently when adding the flour. This will help maintain that lovely structure!
Can I substitute buttermilk with regular milk?
You can, but for the best results, I suggest sticking with buttermilk if you can. It adds a wonderful richness and tenderness to the cake. If you don’t have buttermilk, you can make a quick substitute by mixing regular milk with a teaspoon of vinegar or lemon juice!
Butter Pecan Pound Cake: 5 Reasons to Indulge Today
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Rich and moist butter pecan pound cake with a delightful nutty flavor.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans, toasted
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Stir in vanilla and toasted pecans.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Allow to cool for 10 minutes before inverting onto a wire rack.
Notes
- Store leftovers in an airtight container.
- Serve with whipped cream or ice cream for added flavor.
- Can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: butter pecan pound cake, pound cake, dessert, baking
